Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2016
Flavor Profile
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Community Palate
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Tasting Notes
FruityWoodyComplex
Vendor Notes
This 2016 raw Pu-erh from the renowned Yiwu region offers a nuanced complexity that rewards a discerning palate. It presents a developing character, with layers of fruity and woody notes slowly unfurling, promising depth for years to come. A truly thought-provoking tea for the experienced Pu-erh enthusiast.
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About This Tea
What does 2016 Last Thoughts taste like?
This dark from Yunnan, China offers a distinctive drinking experience. This 2016 raw Pu-erh from the renowned Yiwu region offers a nuanced complexity that rewards a discerning palate. It presents a developing character, with layers of fruity and woody notes slowly unfurl. It sits in the "Fruity" and "Woody" and "Complex" flavor families, so expect a cup that leans fruity and woody and complex.
How should I brew 2016 Last Thoughts?
Aim for water around 95–100 °C (203–212 °F). Western style: steep for 3–5 minutes in a mug or teapot. Gongfu style: use 5–7 g per 100 ml, 10–20 s steeps (10–20+ infusions) for multiple short steeps — this way you can taste how the flavor evolves. Give the leaves a quick rinse with boiling water before your first real steep — it wakes up the flavors and removes any storage dust.
Where does 2016 Last Thoughts come from?
This dark is grown in Yunnan, China. This particular batch comes from the 2016 harvest.